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The flavour of good quality Greek extra virgin olive oil and all the sweet juices from the fresh ripe tomatoes and raisins. make a delicious sauce which should be mopped off the plate with fresh hot bread 🙂 In a small pot, add 1 tbsp olive oil and sauté the chopped onion. Add the rice and stir for a few seconds, until wet.Add the diced zucchini and grated carrot and mix well to combine. Remember to consult with a healthcare professional or a registered dietitian to ensure that this recipe aligns with your specific dietary needs.

About the contributors

In helping you navigate the Nativity Fast, we hope that you will find more opportunity to grow in prayer and almsgiving. Almsgiving is the giving of alms; money and physical gifts offered to the needy or the poor. It is meant to change the giver, encouraging us to detach from physical comforts and excesses, and it reminds us that giving is a social act, which places us in a relationship with others. It is an act of solidarity with those who are struggling, and can be a show of support to those who are facing seemingly insurmountable odds and life challenges. Cook in the air fryer at 160°C, for about 35 minutes or until the tomatoes are tender and the filling is cooked through. We realize that many of you (like us) work during the day, so suggested lunches are items which can be reheated or enjoyed cold or at room temperature.

We have taken into account leftovers. So, for example, you may have Yemista one day for supper, and you’ll see that we suggest you have Yemista the next day for lunch.Cut a horizontal slice off the top or bottom side of the tomato. Use a knife to cut off the larger chunks of their flesh and finish by using a teaspoon to scoop out the tomato flesh. Put it in a food processor and then purée. Mash the reserved tomato pulp in a food processor and add half of it to the rice mixture. Season with salt and pepper to taste and mix again. And it’s most certainly not for anxiously abstemious or austere eaters! I’ve earmarked too many recipes to list here, but let me just mention Koulouri (Cypriot Village Bread); Eliopites (Olive, Mint and Coriander Buns); Braised Fennel with Saffron; Batata Harra (Chilli-Dressed Potatoes); Kolokithopita (Pumpkin and Raisin Pie with Harissa); Spanakorizo (Sweet and Smoky Spinach, Tomato and Lemon Rice); Milopita (Apple, Brown Sugar and Cinnamon Cake); Pistachio and Cardamom Halva; and Shiamishi (Fried Orange Blossom Custard Pies). And the recipe I’m hungrily sharing with you today is the Jewelled Moutzentra: an oniony lentil and rice pilaff, resplendent with pomegranate seeds! Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don’t fold too tight as the rice will expand during cooking). Repeat with the remaining leaves and filling and fold each side of the leaf and then roll. Add vegetable oil (or very light olive oil) and knead into crumbly dough to combine completely. This will form a ball of dough.